Hamburger Patties

Try O'Guire's.

Sam's Club has a package of "Sirloin Burgers", the tubular package has 16 or 18 patties...good meat, good price. We have been buying these for years...they have a similar package of Black Angus burgers but they are not as good as the sirloin. As with any ground beef product, you might encounter bone fragments.

There are not a lot of local places to choose from however the 4oz ground sirloin patties from Sams are surprisingly good and the price is not bad.
If you want patties that are not frozen and don't mind driving a little ways, Marty's in Russellville is always a good choice.

O'Guires only has a smaller patty. Very disappointed. The Sirloin patties at Sams are really good and I really had my doubts. They are very easy to use for a crowd. They are 85/15 lean/fat ratio.

Try Staggs Deli in East Florence.

Ummmmm.... I guess buying some hamburger and making your own patties to whatever size you want is just not going to work for you for some reason.

I have tried O'Guires and was not impressed. The last time I stopped at Marty's in Russellville, they were no longer making hamburger patties in this size because of an equipment problem. I got some of their amburger steaks and really enjoyed them.

When Russell's were still open, we would buy both their patties, hamburger steaks, sausage patties and several of the items they sold, but my favorite was their BBQ Chicken. This was the same chicken sold at the Liberty market in North Florence, when the owner worked their, prior to starting his own business.

They used a dry rub and smoked/cooked it on site. There were several times, that I would stop by their store and picked up one for lunch, fresh out of the oven, then made a stop at Foodland to get some sides to go with it. It was always a hit with our office.

Changs in sheffield has good burgers,although they have some weird shape to them?

Buy 20 lbs of hamburger meat, place in mixing bowls. Add 1 egg per pound, Worcestershire sauce, A1, salt, pepper, and a little chili powder. Hand mix then form 1/4 lbs balls and smash flat. That will give you about 80 patties, you'll save a little money from buying pre-formed, and they'll taste much better.

Southern Family on Florence Blvd will form them for you from whatever meat you no extra charge but the frozen ones sure are easy to manage when you are cooking for large numbers.

You don't like Bob Blanke's?

[quote]Sam's Club has a package of "Sirloin Burgers", the tubular package has 16 or 18 patties...good meat, good price.[/quote]


I agree. Sprinkle a little garlic pepper on them while they are cooking and they are really, really good. That's how I always cook them.

Try Big Star.

NashBama...

You had the best suggestion...

Just confirming 1 egg per pound?

Yes, 1 egg per pound. Sometimes I add unseasoned bread crumbs or finely crushed crackers to help the meat hold together while cooking.

[quote]NashBama...

You had the best suggestion...[/quote]

Thanks! That's a recipe I borrowed from a friend and customized a little. Sometimes I'll add a little garlic powder or finely chopped jalapenos, but that's the basic formula.

I agree with NashBama, also, if you're going to make patties yourself. The egg is needed to act as a binder to hold the meat together better for grilling. I would go very carefully in adding A1 or any BBQ sauce to the mixture, however. Those sauces have a lot of sugar which tends to burn easily - especially on the grill. I usually add a dry mix of BBQ spices to get the same flavor or wait and add a little sauce to the top of the burger just before removing it from the grill.

I guess I'm boring. I love Dale's Sauce, but not too much. I knead it into the ground meat so the taste is through and through. My daughter is completely grossed out when I do this...lol...but it's nothing hot water and dish soap can't cure.

Joy what grosses your daughter out, the Dale's sauce or kneading it with your hands?

Kneading it with my hands ...she loves the finished product. HA!

Another recipe I use sometimes is to mix sausage with the hamburger meat. I use a 2 to 1 ratio, so if you're cooking 3 lbs of meat, 2 lbs would be hamburger and 1 lbs would be sausage. I won't add a lot of seasoning to this mixture, maybe a little ground black pepper, but the sausage has enough salt and spices already in it.

I usually sear my patties on both sides by putting them directly over the coals first, then move them to the outside of the coals to cook slower. If I have hickory chips handy, I'll throw a handful straight on the coals when I sear the patties to lock in some smoke flavor.

Nash, I like to soak those hickory chips in a bucket of water well ahead of cooking, they burn slower and smoke like crazy...

[quote]Nash, I like to soak those hickory chips in a bucket of water well ahead of cooking, they burn slower and smoke like crazy...[/quote]


It may be cold as hell outside but sir you are making me want to fire up the grill

NOT to be dis-respectful of others posts here, but...if you still have time:
1. Go to Big Star in Killen.
2. Ask for Dwayne...the owner.
3. Tell him your needs/plan.
4. Buy the "Ground Chuck" he suggests.
5. Have a "patty pounding" party the night before the day needed. Provide "booz" if needed. Seperate each patty with wax paper. Freeze.
6. Day of affair...lay pattys out to thaw. Fire up CHARCOAL grill. Gas just doesn't get it.
7.When coals are "red" close lid. Wait 2 min. open. Toss in 1 cup of Hickory Chips. Close. Wait 1 minute. Lay pattys. Close.
8.When smoke starts to block all sight, open grill...hit pattys with shake of Dale's Marinade, puff of garlic powder, and a dash of "Tony Chachere's Creole Seasoning"
9. Flip pattys and close grill...
10. Remove when looking done.
11. Get an "alias" ...as people will be looking for you to be their "Chef"...

Cage, why would you need to freeze the patties if you are going to use them the next day? This is a straight question.

Cage, you didn't mention the fact that you will have to clean your eyeglasses after exposure to all the grease and smoke in the air.

Try Dollar General

I think most of us here are shootin for somthin just a little bit better that dollar general wic patties.

or does thinkin of the dollar you saved make em taste better?